Tequila is a distilled beverage produced mostly in the area of Tequila, 40 miles northwest of Guadalajara, and the Jaliscan Highlands (Los Altos de Jalisco) in the central western Mexican state of Jalisco.
The red volcanic soils of Tequila's region are ideal for growing blue agave, and the region harvests more than 300 million plants each year. Agave develops in a variety of ways depending on where it is grown. Blue agaves grown in the Los Altos mountains have a larger, sweeter aroma and flavor. The scent and flavor of agaves harvested in the valley region are more herbaceous. The Agave Landscape and Ancient Industrial Facilities of Tequila was designated as a UNESCO World Heritage Site in 2006 due to its historical and cultural significance.
Tequila can only be manufactured in the states of Jalisco and a few towns in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas, according to Mexican law. More than 40 nations recognize tequila as a product with a Mexican designation of origin. It was protected in Canada and the United States by NAFTA until July 2020, and in individual countries such as Japan and Israel through bilateral agreements, and it has been a protected designation of origin product in the European Union since 1997.
Apart from its geographical uniqueness, tequila differs from mezcal in that it is created entirely of blue agave and that the two beverages are prepared differently. Tequila is often consumed neat in Mexico and as a shot with salt and lime in other parts of the world. Tequila's alcohol concentration must be between 35 and 55 percent (70 and 110 U.S. proof). To be sold in the United States and Canada, it must contain at least 40% alcohol (80 US proof).
